Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos: Crispy Chicken Sandwich Recipe Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Sunday 15 February 2015

Crispy Chicken Sandwich Recipe Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Crispy Chicken Sandwich Recipe Biography

source (google.com.pk)

Ingredients:
• 2 skinless, boneless chicken breasts, sliced in half lengthwise to create 4, thinner cutlets
• 1 cup buttermilk, plus 1 tablespoon, divided use
• Tabasco sauce
• Salt
• 2 cloves garlic, pressed through garlic press
• 1 ½ cups flour
• 1 teaspoon black pepper
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• ½ teaspoon paprika
• ½ teaspoon Italian seasoning
• ¼ teaspoon cayenne pepper (or more, if you like it “extra spicy”)
• Peanut oil, for frying
• ¼ cup grated or shredded parmesan cheese
• 4 slices mozzarella cheese
• 4 buns, toasted
• Creamy Garlic-Parmesan Sauce (recipe below)
• Romaine leaves, for topping
• Tomato slices, for topping
• 4 strips crispy bacon, cut in half, for topping
• Sea Salt Oven Fries (recipe below)

Preparation:
-Place the 4 chicken cutlets into a medium-size bowl, and pour over the buttermilk; next, add in as many dashes of Tabasco sauce as you’d like (I like mine spicy, so I added quite a few), followed by 1 teaspoon of salt and the pressed garlic cloves; using your hands, mix the marinade into the chicken breasts, and allow them to marinate for at least 20 minutes, or up to 24 hours.

-Prepare your flour coating by adding the flour, the black pepper, granulated garlic and onion, paprika, Italian seasoning, cayenne pepper, and 1 ½ teaspoons of salt into a large bowl, and mix to combine; drizzle in the 1 tablespoon of buttermilk, and using your fingers, mix the buttermilk into the flour creating little “chunky” flour bits (this is good for a little extra crispiness when it fries).

-To coat your chicken, take 1 breast cutlet out of the buttermilk, and allow the excess to drip off; next, add the chicken to the seasoned flour, pressing it in and turning to coat both sides, then place the coated chicken on a clean plate; repeat the process until all chicken cutlets are flour coated. (I like mine a little “extra crispy”, so I re-dredge each breast, one at a time, back in the buttermilk, then once again into the seasoned flour, and back to the plate, and repeat until all cutlets are double-dredged.)

-Add about 4-6 cups of oil to a Dutch oven or heavy bottom deeper pan, so that the oil comes roughly halfway up the sides; place a clip-on digital thermometer onto the side, and bring the oil up to 350°.

-Once the oil is hot, work in batches by adding 2 of the breasts into the oil, allowing them to fry for a total of about 6 minutes, about 3 minutes per side (you can turn them frequently as I did, if you see that they’re browning too much on one side), or until golden-brown and cooked through (you can also turn down the temp of the oil slightly if the breasts are browning too quickly); remove from pan and allow the chicken to drain on a paper towel-lined plate; repeat with the remaining chicken, and then allow the chicken to “rest” for just a few minutes out of the oil.

-Top each crispy fried chicken breast with 1 tablespoon’s worth of the grated or shredded parmesan cheese, then lay a slice of the mozzarella cheese over that; place the cheese-topped chicken breasts onto a foil-lined baking sheet, and place them into the oven on a “low” broil to very quickly melt the cheese, just for a moment.

-Assemble your sandwiches by slathering on a good amount of the Creamy Garlic-Parmesan Sauce onto both the top and bottom buns, then lay a leaf or two of romaine on the bottom bun, followed by a chicken filet, tomato slices, then 2 bacon halves, then the top bun; serve hot with Sea Salt Oven Fries, if desired.

Creamy Garlic-Parmesan Sauce Ingredients:

• 1 cup sour cream
• ¼ cup, plus 2 tablespoons, mayonnaise
• ¼ cup grated parmesan cheese
• 2 garlic cloves
• Zest of 1 lemon
• 2 teaspoons of lemon juice
• ½ teaspoon freshly cracked pepper
• ¼ teaspoon salt, plus an extra pinch, if needed

Preparation:
-Place all ingredients into the bowl of a food processor, and process until completely smooth and creamy; store in a covered container, and keep any extra in fridge.

Sea Salt Oven Fries Ingredients:

• 2 large russet potatoes (washed, scrubbed and dried), cut lengthwise into 4th ‘s, then sliced into thick matchsticks
• Olive oil
• Sea salt
• Freshly cracked black pepper
• ¼ teaspoon paprika

Preparation:
-Preheat the oven to 400°; line a baking sheet with foil that has been misted with cooking spray.

-Toss the matchstick russet potatoes with about 2 tablespoons of oil, a couple of good pinches of sea salt and black pepper, plus the paprika, and toss the ingredients together; turn the seasoned potatoes out onto the prepared baking sheet in as much of a single layer as possible, and bake the fries for about 45 minutes, or until golden-brown and tender

Crispy Chicken Sandwich Recipe